Sea bream in an Indian-style marinade with a zingy ribbon salad, a spicy beetroot and tahini dip with salsa macha, and pork chops in a coffee marinade with a creamy white bean mash and kiwi salsa
, stems removed and leaves finely choppedFirst, make the masala. Put the curry powder, ginger, garlic, coriander stems, tomato paste, lime leaves, tomato, sugar, 60ml water and a quarter-teaspoon of salt in the small bowl of a blender. Blitz until smooth, using a spatula to scrape down the sides as necessary.
Heat the oven to 240C /465F/gas 9. Using a sharp knife, make three to four 3cm wide cuts on both sides of the fish from the collar all the way to the tail. Make sure the cuts are deep – all the way to the bone. With your hands, rub one tablespoon of the oil and a quarter-teaspoon of of salt all over each fish. Then, divide the masala equally between the two fish and rub the mixture into the cuts, belly and on to the skin to form a thin coating.
Meanwhile, make the salsa. Put the coriander leaves with the remaining three tablespoons of oil, lime zest and an eighth of a teaspoon of salt in the bowl of a small food processor. Blitz until almost smooth, and put in a bowl. Stir in the chilli and two teaspoons of lime juice and set aside.
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